I have a low FODMAP green bean casserole recipe for you.

I made a creamy green bean casserole with a homemade white sauce, oyster mushrooms, lots of green beans, and grated cheese on top.

Delicious for Thanksgiving dinner, but it also works well as a side dish for Christmas.

Or you can use this dish as a sauce and serve it with rice or pasta as a main meal.

How to make green bean casserole

Green bean casserole is often made with green beans, a can of creamy mushroom soup (which is used as cream for the dish), and fried onions to top the dish.

As a Dutchie, for me, using soup as a sauce sounds a bit strange. Also, if you follow the low FODMAP diet, this is not really an option. Because canned soups usually contain a lot of FODMAPs.

Therefore I made my own white sauce for this green bean casserole.

The ingredients of the casserole

What do you need? I used:

• Green beans: note that green beans are only low FODMAP to a limited extent. Servings of 125 grams or more contain an average amount of sorbitol. I therefore used 300 grams of green beans for 4 people.
• Mushrooms: only a few types of mushrooms are low FODMAP. You can use canned mushrooms or oyster mushrooms. I chose oyster mushrooms because I like fresh mushrooms better than canned.
• Stock: you use this for the white sauce.
• Lactose-free milk: this is also for the white sauce. I used lactose-free cow’s milk.
• Butter: you also use this for the white sauce. Butter is low FODMAP and contains hardly any lactose. You can replace this with margarine if you can’t eat butter.
• Gluten-free flour: the last ingredient of the white sauce. I use Schär Mix It Universal.

For the topping

Green bean casserole normally has a topping of crunchy fried onions. That is, of course not an option if you eat low FODMAP. I topped my casserole with grated cheese.

I think grated cheese is a very good option to top a creamy casserole.

But there are also some other toppings you can choose from:

• Nuts: take some low FODMAP nuts, such as pecans, and crumble them over the casserole.
• Gluten-free and low FODMAP breadcrumbs: spread a thin layer of breadcrumbs over the oven dish before you put it in the oven.
• Natural chips: may sound a bit crazy, but they are nice and crunchy. Break some natural chips into small pieces and divide them over the casserole before serving.
• Croutons: take some gluten-free and/or low FODMAP bread and cut it into cubes. Place in a bowl with a little olive oil, salt and pepper. How much oil you need depends on how much bread you use.
  
  Use enough oil to distribute it evenly over all the pieces of bread, but it should not be too wet.
  
  Line a baking tray with baking paper and place the croutons on top. Preheat the oven to 180 degrees Celsius (350 F). Bake the croutons in the oven for 12-14 minutes. Shake briefly halfway through the baking time.
  
  Spread the croutons over the oven dish 5 minutes before the end of the baking time and bake for 5 minutes.

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